Ketchup

Makes about 1½ cup

7 oz./200 g tomato paste
½ cup white vinegar
5 tbsp. granulated sugar
¼ cup water
1 tsp. salt
½ tsp. onion powder
¼ tsp. garlic powder

1. In Chef Series 3-Qt./2.8 L Saucepan, combine all ingredients and mix using spatula.
2. Bring to a boil, reduce heat and simmer for 15 minutes. Let cool.
3. Pour into Squeeze It Bottle.
4. Refrigerate and use within one month.

Ranch

Makes about 1½ cup

1 cup mayonnaise
½ cup sour cream
½ tsp. dry dill
¼ tsp. onion powder
½ tsp. garlic powder
1 tbsp. dry parsley
¼ tsp. salt
1/3 cup milk
1/8 tsp. pepper

1. In Thatsa® Medium Bowl, mix all ingredients well until combined.
2. Pour into Squeeze It Bottle.
3. Refrigerate and use within one month.

Balsamic Glaze

Makes about 1¼ cup

2 cups balsamic vinegar
1 cup granulated sugar

1. Pour vinegar into Chef Series 3-Qt./2.8 L Saucepan and bring to a boil. Let simmer for 20–30 minutes or until reduced by half.
2. Stir in sugar. Let return to a simmer and watch closely until it begins to boil. In about 5–10 minutes it begins to bubble up and it is done, should be able to coat the back of a spatula.
3. Let cool to fully thicken and pour into Squeeze It Bottle. Store in refrigerator up to 2–3 months.

Caramel Sauce

Makes about 1½ cup

11/3 cup granulated sugar
1 cup water
1½ cup heavy cream
1 tsp. vanilla extract
1½ tbsp. coarse sea salt, optional

1. Place granulated sugar and water in medium sized saucepot.
2. Cook on medium heat for 10–15 minutes or until temperature reaches 325° F/162° C
and syrup is deep amber color.
3. Remove from heat and carefully stir in heavy cream.
4. Add vanilla and salt. Let cool completely before pouring into Squeeze It Bottle.
5. Store in refrigerator for one month.

Chocolate Syrup

Makes about 1½ cup

1½ cups granulated sugar
¾ cups unsweetened cocoa powder
1 cup water
¼ tsp. salt
1 tsp. vanilla extract

1. In Chef Series 3-Qt./2.8 L Saucepan with Strainer Cover, combine granulated sugar and cocoa powder. Mix until no lumps remain, add water and stir until well combined.
2. Bring to a boil, reduce heat and simmer for 15–20 minutes until sauce has thickened, stirring constantly. Remove from heat add salt, vanilla extract and mix until well incorporated. Let cool.
3. Pour chocolate syrup into Squeeze It Bottle.
4. Refrigerate and use within six weeks.

Link to the squeeze it bottles:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/18/squeeze-it-bottles/

Link to the Chef Series:

https://melodystupperwaretuppertalk.wordpress.com/category/chef-series-ii/